• Korean journal of food and cookery science
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• v.17 no.4
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• pp.399-404
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• 2001

The effects of dipping syrups prepared with oligosaccharides on Yackwa were examined. The dipping syrups were prepared by replacing sucrose with 50% isomaltooligosaccharide or fructooligosaccharide, and the physical and sensory characteristics of Yackwa dipped in above syrups were evaluated. Addition of oligosaccharides to dipping syrups increased the reducing sugar contents, dehydration rate and absorption rate of Yackwa. The exterior color of Yackwa dipped in oligosaccharides-containing syrup was darker, more reddish and yellowish than control. Use of oligosaccharides in dipping syrup increased the darkness, gloss, moistness and sweetness, and decreased the roasted taste of Yackwa as perceived by panels. Yackwa dipped in the syrups replacing sucrose with 50% oligosaccharides showed better acceptability than control. The acceptability was positively correlated with the gloss and cohesiveness. Above results suggested that oligosaccharides are good alternatives for sucrose in making dipping syrup for Yackwa.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.304-312
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• 2017

This study was carried out to evaluate the effects of yam powder addition (0~40%) on the quality characteristics and oxidative stability of yackwa made with rice flour. While most rice flour (34.35%) had a particle size more than $250{\mu}m$, 75% of yam powder had a particle size less than $65{\mu}m$. Width, height, and volume of rice yackwa added with yam powder increased with increasing yam powder content. While L and b values of rice yackwa added with yam powder decreased with increasing yam powder content, a value increased. Hardness and chewiness of rice yackwa added with yam powder increased as storage period increased at $25^{\circ}C$ for 9 days, whereas they decreased with increasing yam powder content. In a discrimination test, brown color, flavor, sweetness, and bitterness increased with increasing yam powder content, whereas hardness decreased. In a preference test, taste, texture, and overall acceptance increased with increasing yam powder content. The acid and thiobarbituric acid (TBA) values of rice yackwa added with yam powder increased as storage period increased. However, acid and TBA values of the treated groups decreased with increasing yam powder content compared to the control group. Although 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activities decreased with increasing storage period, values increased with increasing yam powder content. It was found that yackwa quality, preference, and oxidative stability increased during storage with increasing yam powder content. From these results, addition of 40% yam powder would be the optimal conditions for making rice yackwa.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.179-188
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• 2013

This study was performed to examine the quality characteristics of goami baked yackwa. To determine the optimal amount of wheat flour for goami powder yackwa((100, 80:20, 60:40, 40:60, 20:80, 100), the measurement of weight, hardness, moisture contents, color value and sensory evaluation were carried out(yackwa dough 14g: 12mm to the height of the mold was formed, Baked conditions: $160^{\circ}C$, 20Min., Dip conditions: $60^{\circ}C$, 30Min.). As a result, weight after baked or dipped in syrup were heavier when made with 100% of wheat flour yackwa. The moisture contents and hardness were the highest in 100% goami yackwa. L-values, a-values and b-values were also the highest in 100% goami yackwa. In a sensory evaluation, the overall preference were the highest in 100% goami yackwa and 100% wheat flour yackwa. From these results, goami was shown to be possible to make high quality yackwa.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.40-46
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• 1997

This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.261-265
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• 2001

Effects of isomaltooligosaccharides on the characteristics of yackwa were investigated. Yackwa was prepared by replacing honey with 0, 25, 50% isomoltooligosaccharide. Isomaltooligosaccharide decreased reducing sugar contents and increased crude fat contents of yackwa. The exterior color of yackwa prepared with isomoltooligosaccharide showed lighter, less reddish and yellowish. Addition of isomaltooligosaccharides made yackwa lighter, rougher, more brittle and softer as perceived by panels. Yackwa prepared by replacing honey with 25% isomaltooligosaccharide showed good acceptability. The acceptability was significantly correlated with hardness, aroma and greasiness. The textural characteristics including hardness, cohesiveness and gumminess were decreased by replacing honey with isomaltooligosaccharide.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.241-249
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• 1998

The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3：7, 4：6, and 2：8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3：7 mixing ratio of flour and fried at 160$^{\circ}C$ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150-155$^{\circ}C$ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.265-273
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• 1992

This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed me highest level of moisture. By the sensory evaluation, Yackwa added by 5 g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference man those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10 g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.344-349
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• 2009

The principal objective of this study was to assess the effects of various ratios of sesame oil to shortening on the characteristics and stability of lipids in Yackwa. The sesame oil to shortening ratios assessed herein were 100:0, 75:25, 50:50, and 1:100. The lipid contents of Yackwa prepared with various shortening ratios ranged from 25.20 to 29.12%. The lipids in these Yackwa consisted primarily of the frying oil (soybean oil), and the oil contents were measured between 84-90%. The fatty acid compositions of the lipids in the Yackwa were unrelated to the ratio of shortening. The fatty acid compositions were as follows: linoleic acid 49.1-51.27%, oleic acid 26.05-26.77%, palmitic acid 10.07-11.71%, linolenic acid 5.51-5.72% and stearic acid 4.51-4.68%. These compositions were similar to that of soybean oil, which was the frying oil used to prepare the Yackwa. The acid value, peroxide value, and carbonyl value of the lipids in Yackwa did not differ with the various shortening ratios used during the storage time. Stability of lipids in Yackwa were mainly effected by frying oil. Our results suggest that shortening should prove useful as a substitute for sesame oil in the preparation of Yackwa.